Once boiling, reduce to a simmer and cook for 10-12 minutes or until the cranberries are mostly burst and soft when pressed with a fork. Leave to cool in the pan for 20 minutes or so, and it will thicken.

Put the sauce into a dish or sterilised jar; it will keep in the fridge for a couple of days if you like to get ahead.

I'd love to know if you make your own cranberry sauce at Christmas time. Don't be shy and please leave a comment.